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Went apple picking with my family a couple of weeks ago and brought home over 20lb of apples... :) Needed a recipe that uses up a lot of apples. Naturally, apple crisp came to mind. Found this one and made it pretty much to a T except for cutting the amount of white sugar in half- my apples were Golden Delicious and quite sweet on their own. It came out fabulous! Made some vanilla ice cream to go with the crisp and my family was raving! Definitely a keeper! Thanks so much for sharing!

Just made this ice cream and loved it! I had to make a few changes- I used 2 cups of 2% milk and 1 cup of whipping cream (as this is what I had available) and it was still very creamy and rich. I used the full 1 cup of sugar as the recipe called for and it turned out a little too sweet for my taste, so I didn't add the caramel at the end for fear that may make it just sickeningly sweet. Still, it was a delicious coffee ice cream, albeit on the sweet side. Next time I make it (since I am definitely making it again), I will cut down on the sugar- first, I will try with 3/4 cup and then maybe even with 2/3 cup and see what I like best. I have never had the caramel macchiato drink, so I cannot comment on how close this ice cream is to it in flavor, but I certainly know it is one excellent recipe that (with little tweaking) I will be going back to again and again. Thanks for sharing!

I just made this cake last night and upon reading some of the reviews, I changed a few things:
1) I decreased the sugar to 2 1/2 cups and it was definitely sweet enough
2) I added 2 tsps vanilla extract
3) I added the zest of one lemon
4) I added 1 tsp of baking soda to the flour
5) I increased the 7UP to 1 cup
I did beat the sugar and butter (at room temp) for the recommended 20 minutes- set the timer up and left my stand mixer do the job :) while I was getting all of my other ingredients out and the pan greased and floured.
I also alternated adding the flour and the 7UP (I actually used Sprite), beginning and ending with the flour. I made sure not to overbeat, just mix to incorporate.
I ended up making 24 cupcakes and one regular size bread loaf pan out of this cake recipe, decreasing the time in the oven. Everything turned out extremely moist and absolutely delicious! My whole family loved this recipe!

I love this recipe for scones! I have made it over and over again in the last few years and it is a huge hit every time! NOTE: It is definitely a lot easier to make if you have a food processor- they literally come together in a snap! I use this recipe (minus the raisins) as a basis and change up the flavors a zillion ways. My most favorite one is Cranberry-Lemon: to die for combination! But you could also turn these into:
lemon-blueberry scones,
orange-cranberry,
butterscotch chips,
coconut and chocolate chips,
craisins and white chocolate chips,
hazelnuts and toffee chunks,
walnuts and chopped dried apricots,
coarsely chopped candied ginger and cinnamon,
pecans and caramels cut into fourths,
Gruyere and herbs,
Cheddar and green onions or chives,
ham and cheese, etc, etc.......
The possibilities are virtually endless!
Whichever flavor combination you choose to make, I am sure you will love them!

This is the best buttercream frosting I have made and I have made quite a lot of frosting :). I have gotten a lot of compliments on it and will definitely be making it again and again. It is great for cake decorating (which I do a lot of). Highly recommend it, as is.

I loved this recipe! The only two changes I made to it were: 1) instead of anise extract I put almond extract and 2) I added about 2/3 cup of dried cranberries at the end. They turned out absolutely delicious! I made them for Christmas, as part of my homemade cookie gifts and I got a lot of compliments on them. I know I will be making them again- soon. :)

Fantastic recipe! I just baked my first batch of these and tried one right away! They turned out delicious- so moist and fluffy, you could really make cupcakes out of them- just add some frosting, like cream cheese perhaps :). I did use oil instead of butter in the muffin batter and 1/2 cup white sugar and 1/4 cup brown sugar. I also added 1tsp cinnamon, 1/4 tsp cloves and 1 tsp vanilla to the batter. At the end, I thought I'd throw in a handful of walnuts too because I love bananas and nuts together. I needed to bake mine for 22 minutes instead of the 18-20 min. recommended but ovens are different. The result was absolutely amazing! I doubled the recipe (because I had a lot of ripe bananas I needed to use up) and ended up with exactly 24 generous size muffins, well 23 now. :))) Yum! Will definitely be making this again- so much better than banana bread!

Excellent recipe! I've used it twice already for making cupcakes- once regular size ones and once for minis. They did not rise (in a dome) like most cake boxed mixes do, but this didn't matter at all because after I put the icing on top in beautiful swirls, they look awesome. And what's even more important- they taste great: moist and full of strawberry flavor! Both times they were a huge hit! I will be definitely making this recipe again! Thank you for submitting it!

This was my first time ever making fondant and because I read many of the great reviews here about this MM fondant, I decided to give it a try. I didn't know what to expect but it turned out really good. I followed the instructions pretty much word for word with the exception of waiting until the next day- I didn't have the time. I just put it in the freezer for about 1 hour and when it came to room temperature, I had no problems whatsover rolling it out. It came out great! I was very happy with the results! :) Will be definitely making it again! Also, I only needed enough fondant to cover a 9-inch three-layer cake and this was way more than enough, in fact I have plenty left over to cover at least one more cake of that size and add some decorations to it too. Great recipe- thanks for sharing!

I just made this dessert today. I found that the crust was too much for just an 8-inch pie dish, so I put mine in a 9x13-inch baking pan. This way, it wasn't too thick and I think it was somehow better balanced in relation to the apples. Also, I ended up baking it for close to 45 minutes (instead of the 35 stated in the recipe) because the crust was too pale on both top and bottom at the 35-minute point. Otherwise, once done, the taste was very good- my husband and I both had three servings each! :)))

I have made these many times and they are a big hit everywhere I take them! I usually make them in regular (not mini) size muffin tins and drop a whole Nilla wafer on the bottom of each cup. Very simple, very quick. I read some of the reviews here and I think I will try the Oreo idea for crust too- sounds good!